Description

Raspberry Lemon Cake is a vibrant, flavorful dessert that combines the zesty brightness of fresh lemons with the sweet-tartness of plump raspberries. This moist cake is topped with a luscious creamy frosting, making it perfect for any occasion—from summer picnics to cozy family gatherings. Impress your friends and family with this delightful treat that not only looks stunning but also delivers an extraordinary burst of flavor in every bite.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
3 large eggs, room temperature
⅔ cup lemon juice (freshly squeezed)
Zest of 2 lemons
1 cup fresh raspberries
1 cup powdered sugar (for frosting)
1 cup heavy cream (for frosting)

Instructions

Preheat the oven to 350°F (175°C) and grease two round cake pans.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, cream softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Beat in eggs one at a time, followed by lemon juice and zest until smooth.
Gradually mix in dry ingredients alternating with milk until just combined; gently fold in raspberries.
Divide the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Let cakes cool completely before frosting with whipped heavy cream mixed with powdered sugar.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 307
Sugar: 28g
Sodium: 172mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 61mg

Keywords: For a twist on flavor, try adding vanilla extract to the frosting or swap fresh raspberries for strawberries or blueberries if desired. Ensure all ingredients are at room temperature for optimal mixing.